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The Food IDEA

The Food IDEA

Your Source for the Best and Newest in Recipes, Dining and All Things Food-related!

A Grape Sensation

10/7/2019

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By incorporating versatile ingredients into your holiday cooking, you can make a vast array of tasty seasonal goodies. Add taste and visual appeal to seasonal dishes with recipes like Seared Salmon with Spinach and Grapes, Grape Caprese Salad Hors d’ Oeuvres, Grapes in Rosé Wine Sauce and Wild Rice Stuffing with Grapes and Hazelnuts. 


A Grape Sensation

Delicious seasonal dishes for a happy holiday

(Family Features) By incorporating versatile ingredients into your holiday cooking, you can make a vast array of tasty seasonal goodies.

For example, California grapes are abundant throughout the holiday season and add taste and visual appeal to dishes of all kinds, such as Seared Salmon with Spinach and Grapes, Grape Caprese Salad Hors d’ Oeuvres, Grapes in Rosé Wine Sauce and Wild Rice Stuffing with Grapes and Hazelnuts. Plus, they’re an easy, fresh, healthy snack to keep on-hand for hungry guests waiting for the meal. With their natural beauty, grapes can also be used to create tablescapes and centerpieces for festive holiday settings.

5 Tips for Healthier Holidays

With filling meals and tempting desserts at every corner, it can be difficult to keep nutrition in mind during the holidays. However, these simple tricks can help keep you stay on track, while still enjoying the best that the season has to offer.

  • Eat a healthy snack, like grapes with hummus and crackers, before parties to avoid arriving hungry.
  • Bring fresh fruit to potlucks and holiday parties for a crowd-pleasing, healthy offering.
  • Alternate high-calorie beverages with water.
  • Create a party platter that assembles an array of healthy nibbles, such as fresh grapes, nuts, sliced veggies with a healthy dip, seasoned popcorn and olives.
  • Practice portion control to avoid overindulging despite the bounty of homemade dishes from loved ones.

Find more holiday recipe inspiration at grapesfromcalifornia.com.

Seared Salmon with Spinach and Grapes

Servings: 4

  • 1          teaspoon salt
  • 1          teaspoon dry mustard
  • 1          teaspoon dried thyme
  • 1/2       teaspoon pepper
  • 4          salmon steaks or fillets (6 ounces each)
  • 2          teaspoons honey
  • 3          teaspoons olive oil, divided
  • 1          large bunch spinach, washed and stemmed
  • 1          clove garlic, minced
  • 2          cups red California seedless grapes, halved
  • 1/2       cup dry red wine
  1. Heat oven to 325° F.
  2. In small bowl, combine salt, mustard, thyme and pepper. Drizzle salmon fillets with honey and sprinkle with seasoning. Reserve any remaining seasoning.
  3.  
  4. In nonstick skillet or saute pan, heat 2 teaspoons olive oil. Brown both sides of salmon fillets over medium-high heat, about 4 minutes per side.
  5. In baking dish, toss spinach and garlic with remaining olive oil. Place browned salmon on bed of spinach, cover loosely with aluminum foil and bake 8-10 minutes, or until salmon is just cooked through.
  6. In skillet used to brown salmon, over medium-high heat saute grapes 1 minute. Add wine, bring to boil and reduce quantity by half. Season sauce to taste with remaining herb mixture.
  7. Serve salmon on wilted spinach topped with grape and wine sauce.

Nutritional information per serving: 449 calories; 36 g protein; 20 g carbohydrates; 23 g fat; 45% calories from fat; 4.3 g saturated fat; 9% calories from saturated fat; 100 mg cholesterol; 730 mg sodium; 1,120 mg potassium; 1.6 g fiber.

Grape Caprese Salad Hors d’ Oeuvres

Servings: 24

  • Extra-virgin olive oil
  • high-quality, aged balsamic vinegar
  • freshly ground black pepper
  • 24        decorative bamboo skewers
  • 24        red seedless California grapes
  • 24        fresh basil leaves
  • 24        small, fresh mozzarella balls
  • sea salt
  1. On serving plate or platter, drizzle olive oil and balsamic vinegar, as desired. Sprinkle with pepper.
  2. To assemble skewers: On each skewer, add one red grape, one small basil leaf and one ball fresh mozzarella.
  3. Lay skewers on serving platter and sprinkle with dash of sea salt.

Nutritional information per serving: 44 calories; 2.5 g protein; 1 g carbohydrates; 3 g fat; 64% calories from fat; 11 mg cholesterol; 20 mg sodium; .07 g fiber.

Grapes in Rosé Wine Sauce

Servings: 4

  • 1 1/2    cups rosé wine
  • 1/2       cup sugar
  • 1/2       vanilla bean, split
  • 1          pinch salt
  • 3          cups halved red, green or black California grapes
  1. In large skillet, bring wine, sugar, vanilla bean and salt to boil, stirring until sugar has dissolved. Stir in grapes and let cool.
  2. Serving suggestion: Pour warm grapes over creme fraiche or vanilla ice cream.

Nutritional information per serving: 250 calories; 0 g protein; 49 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 55 mg sodium; 1 g fiber.

Wild Rice Stuffing with Grapes and Hazelnuts

Servings: 12

  • 2          cans (28 fluid ounces total) low-sodium chicken broth
  • 1          cup wild rice
  • 4          slices bacon, diced
  • 1          tablespoon butter, unsalted
  • 1          large onion, diced
  • 2          stalks celery, diced
  • 1 1/2    cups button mushrooms, sliced
  • 2          cloves fresh garlic, minced
  • 1          teaspoon fresh thyme, minced
  • 1/4       teaspoon salt
  • 1/4       teaspoon black pepper, ground
  • 1/4       cup fresh parsley, chopped
  • 1          cup hazelnuts, toasted and coarsely chopped
  • 2          cups California seedless grapes, picked from stem and rinsed
  1. In heavy saucepan, bring chicken broth to boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer 1 hour until rice is tender and has popped open.
  2. In frying pan over medium heat, cook bacon until almost crisp, about 8-10 minutes.
  3. Add butter to bacon pan then add onions, celery, mushrooms, garlic, thyme, salt and pepper. Cook over medium heat 5-7 minutes until onions are translucent.
  4. Remove from heat and fold in parsley, hazelnuts and grapes.
  5. Add rice with any remaining liquid to frying pan and toss well to combine.

Nutritional information per serving: 166 calories; 5.4 g protein; 21 g carbohydrates; 8 g fat; 40% calories from fat; 1.4 g saturated fat; 8% calories from saturated fat; 5 mg cholesterol; 126 mg sodium; 2.6 g fiber.

SOURCE:
California Table Grape Commission

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Grilling makes summer meals a snap

6/27/2018

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Grilling_makes_summer_meals_a_snap
Grilling makes summer meals a snap

When it’s time to entertain, the grill can be a host’s best friend by making it a breeze to cook and relax outside at the same time. Grilled Flank Steak with Southwest Corn and Grape Salad is guaranteed to please the senses with its tasty flavors; beautiful color medley from red and green grapes, avocado and corn; and variety of pleasing textures.


(BPT) - It’s summertime, and temperatures are on the rise. Whether relaxing at the pool, cheering for a favorite team or just hanging out with family and friends, keeping cool is at the top of the list. Nothing fancy needed — with a hat or cap to keep the sun away from the eyes, an umbrella for a bit of shade and a cold bunch of California grapes straight from the fridge or cooler, it is easy to take the sizzle out of hot summer days.

When it’s time to entertain, the grill can be a host’s best friend by making it a breeze to cook and relax outside at the same time. Grilled Flank Steak with Southwest Corn and Grape Salad is guaranteed to please the senses with its tasty flavors; beautiful color medley from red and green grapes, avocado and corn; and variety of pleasing textures.

Why serve ordinary side salads when extraordinary dishes like an Italian-inspired grilled bread salad offer a fresh twist? Panzanella Salad with Grapes and Radicchio pairs grilled Italian bread and onions with a refreshing combination of radicchio, cucumber and grapes. Tossed in a zesty dressing and garnished with crumbled goat cheese, this salad adds a touch of wow to any summertime menu.

Speaking of dressing up, remember that any color of grapes from California — red, green or black — make the perfect edible centerpiece. For a cool dessert, try freezing grapes for the perfect way to end a hot summer day.

For more recipes visit GrapesfromCalifornia.com.

Grilled Flank Steak with Southwest Corn and Grape Salad
Prep/marinade time: 25 minutes. Cook time: 15 minutes
Yield: Serves 4

Ingredients
  • 1 1/4 pounds trimmed flank steak
  • 1/2 teaspoon kosher salt (divided)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Freshly ground pepper to taste
  • 3/4 cup corn kernels, either freshly cut off the cob or thawed, frozen corn kernels
  • 1/2 avocado, diced
  • 3/4 cup red California grapes, halved
  • 1/2 cup green California grapes, halved
  • 1 tablespoon chopped shallot
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon lime zest
  • 2 tablespoons chopped cilantro (optional)

Directions
Pat the steak dry. In a small bowl, combine 1/4 teaspoon salt, the cumin, coriander and freshly ground pepper. Rub the mixture onto both sides of the steak; let stand for 15 minutes. Place the steak on a medium-high grill and cook it for 5 minutes on one side without moving it. Flip the steak and cook for another 4-5 minutes for medium-rare, or until desired doneness is achieved. Transfer the steak to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes before slicing.
While the steak is resting, combine the corn, avocado, grapes, shallot, olive oil, lime juice, lime zest, the remaining 1/4 teaspoon salt, and pepper to taste; mix gently. Cut the steak diagonally across the grain into 1/4-inch thick slices. Arrange the steak slices on a serving platter or among four plates and top with corn and grape salad. Garnish with cilantro.

Nutritional analysis per serving: Calories 390; Protein 41 g; Carbohydrate 17 g; Fat 18 g (42% Calories from Fat); Saturated Fat 6 g (13% Calories from Saturated Fat); Cholesterol 110 mg; Sodium 160 mg; Fiber 3 g.

Panzanella Salad with Grapes and Radicchio
Prep time: 10 minutes. Cook time: 10 minutes
Yield: Makes 6 servings

Ingredients

Dressing
  • 2 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon-style mustard
  • 2 teaspoons chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 3 (1-inch thick) slices whole grain rustic bread
  • 3 (1-inch thick) slices of red onion
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup red California grapes
  • 3/4 cup green California grapes
  • 1 cup roughly chopped radicchio
  • 1 cup large-dice English cucumber
  • 1/4 cup chopped pistachios
  • 2 ounces goat cheese, crumbled

Directions

In a small bowl, combine the olive oil, vinegar, juice, zest, honey, mustard, tarragon, parsley, salt and pepper. Set aside.

Heat grill or grill pan to medium high. Using a brush, lightly coat the bread and onion slices with olive oil. Season with salt and pepper. Place the onion slices on the grill. Cover and cook until charred, about 4 minutes, then flip and cook, covered, for another 2-3 minutes. Set aside. Grill the bread for 3 minutes or until toasted. Flip and grill another minute. Set aside. Roughly chop the grilled onions and the bread into 1” square pieces.

In a large bowl, combine the onions, bread, grapes, radicchio, cucumber and pistachios. Add the salad dressing and gently toss to combine. Divide the salad into 6 equal servings and top each with goat cheese.
​
Nutrition information per serving: Calories 283; Protein 7g; Carbohydrate 33g; Fat 15g (48% Calories from Fat); Saturated Fat 3.5 g (11% Calories from Saturated Fat); Cholesterol 8 mg; Sodium 387 mg; Fiber 3 g.

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A Sweet Solution for Busy School Days

6/23/2017

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The busy pace of back-to-school schedules can make it feel like nearly every aspect of life has you under a time crunch. Fortunately, when it comes to feeding the family, there are some simple foods you likely already have on hand that can provide easy solutions for snacks and mealtime alike like these Grape and Ricotta Pita Pizzas.


A Sweet Solution for Busy School Days

(Family Features) The busy pace of back-to-school schedules can make it feel like nearly every aspect of life has you under a time crunch. Fortunately, when it comes to feeding the family, there are some simple foods you likely already have on hand that can provide easy solutions for snacks and mealtime alike.

A go-to fruit like California grapes is a fresh staple you can depend on because they are always ripe and ready to eat when you buy them. While grapes are indeed ideal for snacking because they hold, store and travel well, this healthy and delicious fruit is also a simple addition to meals throughout the day. Grapes require minimal preparation, so they’re equally easy as a side dish or as a fun way to deliver the fresh produce factor in a wide range of family-friendly recipes, such as these Grape and Ricotta Pita Pizzas.

Tips like these show how you can easily incorporate grapes into every meal:

Breakfast: A cup of creamy yogurt and crunchy granola takes on a sweet note when topped with a handful of grapes. Slice or quarter grapes then mix well for a medley of textures and flavors in every bite.

Morning snack: Pair grapes with cheese and crackers for a sweet and savory snack to keep your energy strong and your hunger in check until lunchtime.

Lunch: A handful of grapes can balance out a sandwich and add some sweet indulgence to the midday meal.

After school: Grapes offer hydration and quick energy so they’re the perfect way to fuel up for after school sports or to lend some extra brain power for study time.

Dinnertime rush: Use grapes for an easy side dish that goes with anything. A quick meal like grilled cheese and grapes brings out the kid in everyone.

Evening snack: Toward the end of the day, cravings can creep up but keeping a bowl of fresh grapes on hand for after dinner snacking helps avoid alternative salty, highly processed choices.

Find more great ideas for enjoying grapes throughout the day at grapesfromcalifornia.com.

Grape and Ricotta Pita Pizzas

Servings: 4

  • 2          whole-wheat pita pocket breads (about 6 inches in diameter)
  • 1          tablespoon olive oil
  • 1/2       cup part-skim ricotta cheese, divided
  • 1          cup seedless red or black California grapes, thinly sliced or halved
  • 2          teaspoons honey
  • 1          teaspoon lemon juice
  • 6          large or 12 small fresh basil leaves, cut into ribbons
  1. Heat oven to 450° F. Line two baking sheets with parchment paper.
  2. Slice pita pockets in half so each forms two rounds, creating four rounds total. Place pita rounds on baking sheets cut-side up and brush top of each with oil.
  3. Spread 2 tablespoons ricotta cheese on each pita, leaving about 1/2-inch border around edges then arrange sliced grapes in single layer on top of cheese. Bake until edges are crisped and cheese is warmed, 5-7 minutes.
  4. In small bowl, stir together honey and lemon juice until honey is dissolved.
  5. When pizzas are done, drizzle each with about 1/2 teaspoon honey-lemon mixture. Sprinkle basil on top of pizzas. Serve immediately.
SOURCE:
California Table Grapes Commission

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Good Eats with Grapes

6/19/2017

 

Heart-healthy foods can play a role in healthy aging. Whether you enjoy them by the handful as a refreshing snack or use them to add color, crunch and a touch of sweetness to a meal like Zahtar Shrimp and Grape Kabobs or Savory Yogurt with Grape and Cucumber Salad or beverage like Sparkling Hibiscus Tea with Grapes and Mint, grapes are a heart-healthy option that make eating better easy.


Good Eats with Grapes

(Family Features) Heart-healthy foods can play a role in healthy aging. Whether you enjoy them by the handful as a refreshing snack or use them to add color, crunch and a touch of sweetness to a meal, grapes are a heart-healthy option that make eating better easy.

Grapes of all colors - red, green and black - are a natural source of beneficial antioxidants and other polyphenols. At just 90 calories per serving, they also contain no fat, no cholesterol and virtually no sodium.

With a juicy burst of flavor, grapes show how simple it can be to make good-for-you-dishes that also taste great. Even though California grapes are a snacking staple in most kitchens, you may not realize how versatile they can be for cooking. For example, grapes add a sweet touch to a crunchy yogurt salad and complement the bold spice on a skewer of grilled shrimp. Fresh, flavorful grapes even put a tangy, fresh twist on a soothing glass of iced tea.

Find more delicious recipes to make healthy eating easy at GrapesfromCalifornia.com.

Grapes and Brain Health

A grape-enriched diet helped protect against metabolic brain decline in Alzheimer's-related areas of the brain, according to research from the University of California-Los Angeles. The pilot study, funded by the California Table Grape Commission, was conducted among people with early memory decline and showed that subjects who didn't consume grapes exhibited significant metabolic decline in these critical regions. Additionally, those consuming the grape-enriched diet showed beneficial changes in regional brain metabolism that correlated to improvements in cognition and working memory performance, according to a report published by Experimental Gerontology.

Zahtar Shrimp and Grape Kabobs

Servings: 6

  • 2 tablespoons zahtar
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon honey
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 36-40 large shrimp (about 2 pounds), shelled and deveined
  • 1 cup whole green California grapes
  • 1 cup whole red California grapes
  1. In medium bowl, combine zahtar, garlic, thyme, vinegar, honey, salt, pepper and olive oil. Whisk to combine. Add shrimp and toss to coat. Cover and refrigerate at least 30 minutes or up to 4 hours.
  2. Thread shrimp and grapes onto skewers. Heat grill or grill pan to medium-high.
  3. Grill skewers, turning once, until shrimp are lightly charred and cooked through and grapes are caramelized but firm, about 2-3 minutes per side.

Nutritional information per serving: 190 calories; 20 g protein; 12 g carbohydrate; 6 g fat (28% calories from fat); 1 g saturated fat (5% calories from saturated fat); 180 mg cholesterol; 870 mg sodium; 1 g fiber.

Savory Yogurt with Grape and Cucumber Salad

Servings: 4

Dukkah:

  • 1/3 cup raw cashews
  • 1/3 cup hazelnuts
  • 1/4 cup sesame seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons dried thyme
  • 1/2 teaspoon salt

Yogurt:

  • 3 cups plain, nonfat Greek yogurt
  • 1/2 cup green California grapes, halved
  • 1/2 cup red California grapes, halved
  • 1 cup English cucumber, diced
  • 1 tablespoon minced shallot
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • salt, to taste
  • pepper, to taste
  • 4 tablespoons dukkah
  • 1 teaspoon lemon zest
  1. To make dukkah: Heat oven to 350 F. Spread cashews and hazelnuts on baking sheet and toast 6-8 minutes. Transfer to food processor and set aside. In skillet over medium heat, toast sesame seeds, cumin seeds and coriander seeds until fragrant, 1-2 minutes, then transfer to food processor. Add dried thyme and salt. Pulse mixture until coarsely ground. Makes about 1 cup that can be stored in an airtight container.
  2. Divide yogurt into four 3/4-cup portions. In small bowl, combine grapes, cucumber, shallots, olive oil, vinegar, salt and pepper. Toss to combine. Top each bowl of yogurt with 1/2 cup grape mixture, 1 tablespoon dukkah and sprinkle of lemon zest.

Nutritional information per serving: 220 calories; 19 g protein; 18 g carbohydrate; 8 g fat (33% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 10 mg cholesterol; 140 mg sodium; 2 g fiber.

Sparkling Hibiscus Tea with Grapes and Mint

Servings: 8

  • 6 cups water, divided
  • 1 tablespoon honey
  • 6 hibiscus tea bags
  • 2 cups green California grapes, divided
  • 10 mint leaves
  • 1 navel orange, sliced
  • ice
  • 16 ounces sparkling water
  1. Using tea kettle or saucepan, bring 3 cups water and honey to boil. Add tea bags, turn off heat and steep 6-8 minutes. Remove tea bags and allow remaining liquid to cool 15 minutes.
  2. In martini shaker or bowl, muddle 1 cup grapes with mint leaves. Add muddled grape and mint mixture to 48-60 ounce pitcher along with remaining water and orange slices. Stir in hibiscus tea mixture. Refrigerate at least 30 minutes. Strain before serving.
  3. To serve, add ice to 8-ounce glass. Top with 3-4 grapes, 2 ounces sparkling water and hibiscus tea mixture.

Nutritional information per serving: 70 calories; 1 g protein; 16 g carbohydrate; 10 mg sodium; 1 g fiber.

SOURCE:
California Table Grape Commission

A Simple Recipe Sweetener

5/29/2017

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With delicious California grapes as an ingredient, the possibilities are endless for trying different recipes in your kitchen. 


A Simple Recipe Sweetener

With delicious California grapes as an ingredient, the possibilities are endless for trying different recipes in your kitchen. From creamy homemade parfaits to delightful appetizer platters and healthy fruit pizzas, grapes can be a tasty, easy way to incorporate nutrients into your meals, desserts and more. Or, if you’re looking for a simple treat, nutritious California grapes can make for a great standalone snack in three colors – green, red or black.

 

Find refreshing recipes and cooking tips at GrapesfromCalifornia.com.

SOURCE:
Grapes from California

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Easy tips for smart snacking

9/10/2016

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Picture


(BPT) - It's hard to remember when the norm was three square meals a day, and snacks were relegated to nibbles at parties or as an afterschool bite to eat for kids. Today, whether young or old, snacks are a big part of our regular eating habits. In fact, a whopping 92 percent of us snack sometime during the day or evening, according to research by the Hartman Group. Even more surprising? We're no longer using snacks just once or twice a day to quell hunger between meals. Snacks have moved into meal territory, and now make up half of all our eating occasions.


When it comes to smart snacking, the foods you choose - and how much you eat - matters. One of your best bets? Fruit! Just 13 percent of Americans eat the 1 1/2 to 2 cups of fruit recommended each day, and snacks offer an opportunity to close that gap.


For the perfect pick, think fresh grapes from California. At just 90 calories per 3/4 cup serving, their delicious, juicy taste hits the snacking sweet spot. Heart-healthy and hydrating, they're a nutrition bargain compared to many processed snacks high in calories, fat and added sugar that tend to offer little health bang for the buck.


Plus, grapes are portable - ideal for munching anytime, anywhere. With grapes, there's no fuss, no muss - and no peeling or coring required. Whether added to the lunch sack to help end the midday meal on a sweet note, or tucked in the briefcase or backpack at the ready for when hunger strikes, grapes are a super snack.


If late-night noshing is your nemesis, go with California grapes for a tasty, healthy and guilt-free option. And if the ice cream carton starts calling your name, opt for frozen grapes instead - they're just like a mini-sorbet. Simply rinse grapes and pat them dry, then place them on a sheet pan and pop them into the freezer for two hours. Store any extras in the freezer to keep them at the ready for your next snack attack.


Fresh grapes are a delicious addition to heartier snack fare, too, adding color, crunch and a light touch of sweetness:
* Make a fresh trail mix by combining grapes with cubes of cheese and a sprinkle of chocolate chips and nuts.
* Toss grapes into your favorite smoothie recipe.
* Spread celery stalks with peanut butter and place grapes on top to for a mix of crunch and sweetness.
* Put together snack sandwiches: smear a dab of cream cheese on top of graham crackers and top with halved grapes.


If game day requires a more adult-style snack ­- perhaps perfectly paired with a beer or glass of wine - try this scrumptious flatbread. You'll love the combination of saltiness from the cheese and prosciutto balanced by the light sweetness of the grapes.


Prosciutto, Red Grape and Pecorino Flatbread

Serves 8 as an appetizer

Ingredients
4 prepared 8-inch naan breads
2 tablespoons extra virgin olive oil (divided)
3/4 cup grated Pecorino Romano (divided)
1/2 teaspoon finely grated lemon zest
1/4 pound thinly sliced prosciutto
1 cup red California grapes, halved
1 cup arugula for garnish (optional)

Directions
Heat the oven to 500 F.
Brush the naan breads with 1 tablespoon of the olive oil and place on sheet pans. Sprinkle with 1/2 cup of the pecorino and the lemon zest, then drape the prosciutto over the top. Add the grapes, then sprinkle with the remaining pecorino. Bake until grapes blister, about 10 minutes. Drizzle with the remaining olive oil, cut into wedges and serve.
Nutritional analysis per appetizer serving: Calories 250; Protein 12.5 g; Carbohydrate 26 g; Fat 10 g (36 percent calories from fat); Sat Fat 3.3 g (13 percent calories from saturated fat); Cholesterol 23 mg; Sodium 700 mg; Fiber 1 g.


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Crunchy, Savory Summertime

5/11/2016

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When warmer weather arrives, cravings trend toward fresh, seasonal flavors and lighter fare. Whether it’s a refreshing Red Leaf Salad with Candied Walnuts and Grapes or Grilled Salmon with Spiced Almonds, nuts are the perfect way to add texture and crunch to any dish.


Crunchy, Savory Summertime

Grilled Salmon with Spiced Almonds
Red Leaf Salad with Candied Walnuts and Grapes

(Family Features) When warmer weather arrives, cravings trend toward fresh, seasonal flavors and lighter fare. In between the bike riding, kite flying, backyard gatherings and pool time, summertime meals enjoyed outdoors are a great way to get family and friends together.

Whether it’s a refreshing salad tossed with sweet candied walnuts or a fillet of mouth-watering salmon topped with curried almonds, nuts are the perfect way to add texture and crunch to any dish.

These easy-to-make, summer-inspired recipes, created by Food Network celebrity chef Alex Guarnaschelli in partnership with Fisher nuts, will leave your guests asking for more.

For more delicious recipes featuring preservative-free and non-GMO project verified Fisher nuts, visit fishernuts.com.

Grilled Salmon with Spiced Almonds

Ingredients

Yogurt Sauce
  • 1 cup Greek yogurt
  • 2 teaspoons red wine vinegar
  • 2 teaspoons chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • kosher salt
  • 1 small cucumber, seeded and small diced
Almonds
  • 1/2 cup Fisher Sliced Almonds
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • kosher salt
Salmon
  • 2 3/4 pounds salmon, cut into 6-ounce portions
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large lime

Preparation

  1. To make yogurt sauce, whisk yogurt, red wine vinegar, dill, mint, cumin and paprika in medium bowl with a pinch of salt. Taste for seasoning and adjust as needed. Stir in cucumber. Set aside.
  2. Heat oven to 350°F. Heat grill to medium.
  3. In small bowl, toss almonds with olive oil, curry powder, paprika, cumin and a pinch of salt. Spread almonds on baking sheet and toast until golden brown, about 5-8 minutes.
  4. Arrange salmon fillets on baking sheet. Season fish on both sides with salt and pepper. Drizzle with oil. Place salmon on grill and allow to cook until fillets start to lightly char, 5-8 minutes. If desired, grill limes as well.
  5. Use metal spatula to gently flip salmon. For medium well or well done, cook a few minutes longer.
  6. To serve, remove fish from grill and transfer to serving platter. Sprinkle fish with a squeeze of lime juice and curried almonds. Serve yogurt sauce on the side.

Serves
6

Preparation Time:
15-20 minutes

Cook Time:
20-25 minutes

Red Leaf Salad with Candied Walnuts and Grapes

Ingredients

Nuts
  • 1/2 cup sugar
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons water
  • 1/2 cup Fisher Walnut Halves and Pieces
  • 1/2 teaspoon salt
Dressing
  • 1/2 cup Fisher Walnut Halves and Pieces
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons walnut oil
  • 1/4 cup extra-virgin olive oil
  • kosher salt
  • cracked black pepper
Salad
  • 1 cup seedless red grapes halves
  • 2 medium heads Bibb or red leaf lettuce, washed, dried and torn into pieces
  • 1 small head radicchio, cored, leaves separated and torn into pieces
  • 1/2 cup shaved Parmesan cheese

Preparation

  1. To candy walnuts, line cookie sheet with parchment paper; set aside. In medium skillet, simmer sugar, cayenne pepper and water over medium-high heat until it turns golden brown, about 15-20 minutes. Stir walnuts into caramel using wooden spoon. Spoon nuts onto parchment paper and season with salt. Cool then pull nuts apart into smaller pieces.
  2. Prepare dressing by placing walnuts in bowl of small food processor and pulsing. Add lemon juice, walnut oil, olive oil, a pinch of salt and some black pepper. Pulse to blend. Taste for seasoning and adjust as needed.
  3. To assemble salad, toss dressing with grapes and lettuces. Top with candied walnuts and cheese.

Serves
6-8

Preparation Time:
20-25 minutes

Cook Time:
15 minutes

SOURCE:
Fisher Nuts

Comments

Simply Sweet Summer Entertaining

5/3/2016

Comments

 

As temperatures heat up, take your summer entertaining to the next level with a secret ingredient that is as pretty as it is tasty. Delightful as a cool snack, grapes are also a great choice for your entertaining menu with recipes such as Grilled Flank Steak with Grapes and Stilton, Grape and Spinach Salad with Raspberry Balsamic Dressing and Savory Black Grape Sorbet.


Simply Sweet Summer Entertaining

Grilled Flank Steak with Grapes and Stilton
Grape and Spinach Salad with Raspberry Balsamic Dressing
Savory Black Grape Sorbet
Grape Basil Martini

(Family Features) Light, refreshing flavors are the perfect solution for a summer meal. As temperatures heat up, take your summer entertaining to the next level with a secret ingredient that is as pretty as it is tasty.

Alone or in a recipe, grapes from California are a deliciously healthy way to bring refreshing flavor to the summertime table. Delightful as a cool snack, grapes are also a great choice for your entertaining menu because they pair well with so many other ingredients.

You may be surprised by all of the combinations of flavors and textures you can achieve, from main dishes to sides and even desserts. Impress your guests with this mouthwatering lineup featuring grapes that includes a grilled flank steak, an extra fresh classic salad and an unexpectedly sweet but savory sorbet.

Find more refreshing recipes for summer entertaining at GrapesfromCalifornia.com.

Grilled Flank Steak with Grapes and Stilton

Ingredients

  • 1 flank steak (2 pounds)
  • kosher salt
  • freshly ground black pepper
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon chopped shallot
  • 1/4 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 2 bunches (8 cups) watercress, trimmed
  • 1/2 cup crumbled Stilton or other blue cheese
  • 2 cups red California grapes, halved

Preparation

  1. Heat grill to high and oil grates.
  2. Sprinkle steak with salt and pepper.
  3. In small blender or food processor, combine vinegar, shallot, mustard and olive oil to make dressing. Season with salt and pepper, and puree until smooth.
  4. Grill steak until it reaches 130 F for medium-rare, about 6-7 minutes per side. Transfer to cutting board and let rest 5 minutes.
  5. In large bowl, combine watercress, salt, pepper and enough dressing to coat. Thinly slice steak across the grain and transfer to platter. Top with watercress, Stilton and grapes, and serve with additional dressing.

Serves
6

Calories: 376g   Total Fat: 24g
Cholesterol: 73mg   Protein: 29g
Carbohydrates: 24g   Sodium: 299mg

Grape and Spinach Salad with Raspberry Balsamic Dressing

Ingredients

  • 8 cups fresh baby spinach, washed
  • 4 1/2 cups California grapes
  • 1 1/4 cups mandarin orange segments (drained, if using canned)
  • 1/3 cup thinly sliced red onion
  • 3/4 cup bottled light balsamic vinegar and oil dressing
  • 1/4 cup orange juice
  • 3 tablespoons raspberry jam
  • 3/4 cup crunchy chow mein noodles

Preparation

  1. Place spinach in large salad bowl. Top with grapes, oranges and onion.
  2. Whisk together dressing, orange juice and jam. Pour over salad and toss until greens are coated with dressing. Top with crunchy noodles.

Serves
8

Notes, Tips & Suggestions
Serving suggestion: Add noodles just before serving to maintain crunchy texture.

Calories: 166g   Total Fat: 4g
Cholesterol: 0mg   Protein: 3g
Carbohydrates: 32g   Sodium: 350mg

Savory Black Grape Sorbet

Ingredients

  • 1 1/2 pounds (4 cups) black California seedless grapes, washed and stemmed
  • 1/4 cup sugar
  • 2 tablespoons vodka
  • 2 tablespoons lemon juice
  • 8 large basil leaves
  • pinch of salt

Preparation

  1. In food processor or blender, puree grapes and sugar until smooth. Pour into small saucepan and bring to boil over high heat. Reduce heat to a simmer and cook until mixture has reduced by about one-third, about 15 minutes. Stir in vodka, lemon juice, basil and salt then let cool to room temperature.
  2. Pour mixture into shallow pan and freeze until hard, 3-4 hours. Transfer to food processor or blender and process until smooth and creamy, and lightened in color. Serve immediately.

Serves
4

Calories: 184g   Total Fat: 0g
Cholesterol: 0mg   Protein: 1g
Carbohydrates: 44g   Sodium: 151mg

Grape Basil Martini

Ingredients

  • 3 basil leaves, torn, plus additional for garnish
  • 5 green California grapes, halved, plus additional for garnish
  • 2 ounces gin
  • 1/4 ounce Essencia
  • 1 ounce lemon juice
  • 1 ounce simple syrup
  • ice

Preparation

  1. In cocktail shaker, muddle basil and grapes with gin. Add Essencia, lemon juice and simple syrup, and shake gently. Strain into rocks glass filled with ice. Garnish with basil leaf and float two grapes on top. Serve.

Serves
1

Calories: 229g   Total Fat: 0g
Cholesterol: 0mg   Protein: 0g
Carbohydrates: 24g   Sodium: 1mg

SOURCE:
California Table Grape Commission

Comments


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